Thai Red Curry Vegetable Recipe – Bird’s Eye Chili & Galangal

Last Updated on 2 months by Neha Deshmukh

Thai Red Curry Vegetable Recipe – Bird’s Eye Chili & Galangal

Hey everyone! If you’re anything like me, you absolutely love a good Thai curry. There’s just something so comforting and flavorful about it, right? I first made this Thai Red Curry Vegetable recipe years ago, trying to recreate a dish I’d fallen in love with during a trip to Thailand, and it’s been a family favorite ever since. It’s packed with fresh veggies, a wonderfully aromatic curry paste, and that creamy coconut milk goodness. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another curry recipe. It’s a vibrant explosion of flavors – spicy, sweet, savory, and fragrant all at once. It’s also surprisingly adaptable. Feel free to swap in your favorite vegetables, adjust the spice level to your liking, and make it completely vegan if you prefer. Plus, it comes together in under an hour, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to create this delicious Thai Red Curry:

• 2-3 bird’s eye chilies
• 2 dry red chilies
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 0.25 teaspoon black peppercorns
• 1 inch galangal
• 4-5 small garlic cloves
• 1-2 shallots
• 3-4 kaffir lime leaves
• 2 lemongrass stalks
• 1 teaspoon soy sauce
• 0.5 teaspoon lemon zest (optional)
• 2 tablespoons water or coconut milk
• 0.5 teaspoon salt
• 2 tablespoons toasted sesame oil or coconut oil
• 2-2.25 cups chopped mixed vegetables (carrots, baby corn, button mushrooms, capsicum, french beans, cauliflower, Thai pea eggplant)
• 1 cup thick coconut milk
• 1.5 cups water or vegetable stock
• 0.25 teaspoon palm sugar or unrefined cane sugar (optional)
• 1 tablespoon Thai basil leaves

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the most out of them:

Bird’s Eye Chilies & Dry Red Chilies: Heat Levels & Substitutions

These chilies are what give this curry its kick! Bird’s eye chilies are seriously spicy, so start with fewer if you’re sensitive to heat. Dry red chilies add a different kind of warmth and depth. If you can’t find bird’s eye chilies, you can substitute with Thai chilies or serrano peppers. Remember to remove the seeds for less heat.

Galangal: What It Is & Where to Find It

Galangal looks a bit like ginger, but it has a more citrusy, piney flavor. It’s a staple in Thai cuisine and really makes this curry special. You can usually find it at Asian grocery stores, or sometimes in the produce section of well-stocked supermarkets. If you absolutely can’t find it, ginger can be used as a substitute, but it won’t be quite the same.

Kaffir Lime Leaves & Lemongrass: Aromatic Essentials

These two ingredients are the heart and soul of Thai flavor. Kaffir lime leaves have a wonderfully fragrant citrus aroma, and lemongrass adds a bright, fresh note. Bruise the kaffir lime leaves slightly to release their oils, and use the tender inner parts of the lemongrass stalks.

Coconut Milk: Choosing the Right Kind

For this recipe, we’re using thick coconut milk. This is the kind that comes in a can and has a high fat content. It’s what gives the curry its creamy texture. Don’t use the watered-down coconut milk that comes in a carton.

Soy Sauce: Regional Variations & Alternatives

I prefer to use a light soy sauce for this recipe, but you can use dark soy sauce if you want a richer color and slightly sweeter flavor. Tamari is a great gluten-free alternative.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Red Curry Paste: First, we’re going to blend all the curry paste ingredients – bird’s eye chilies, dry red chilies, coriander seeds, cumin seeds, peppercorns, galangal, garlic, shallots, kaffir lime leaves, lemongrass, soy sauce, lemon zest (if using), water/coconut milk, and salt – into a smooth paste. A food processor or high-powered blender works best for this.
2. Sauté the Paste: Heat the sesame oil or coconut oil in a large pan or wok over low heat. Add the curry paste and sauté for about a minute, stirring constantly, until fragrant. This step is crucial for releasing the flavors of the paste.
3. Add the Vegetables: Add the chopped mixed vegetables and mushrooms to the pan. Stir well to coat them evenly with the curry paste.
4. Simmer in Coconut Milk: Pour in 1 cup of coconut milk and mix well. Then, add the water or vegetable stock. Bring to a simmer, cover, and cook for 15-20 minutes, or until the vegetables are tender.
5. Finish with Coconut Milk & Sugar: Stir in the remaining coconut milk and the optional palm sugar or cane sugar. Simmer for another 2-3 minutes, allowing the flavors to meld together.
6. Garnish & Serve: Garnish with fresh Thai basil leaves. Give it a final taste and adjust the salt if needed. Serve hot with jasmine rice or lemongrass rice.

Expert Tips

• Don’t be afraid to experiment with different vegetables! Broccoli, spinach, and peas all work well in this curry.
• If your curry paste is too thick, add a little more water or coconut milk to thin it out.
• For a richer flavor, use homemade vegetable stock.

Variations

Vegan Thai Red Curry: This recipe is easily made vegan! Just ensure your soy sauce is vegan-friendly and use vegetable stock instead of any animal-based stock.

Gluten-Free Thai Red Curry: Use tamari instead of soy sauce to make this curry gluten-free.

Spice Level Adjustments: My friend, Priya, loves things really spicy, so she always adds an extra bird’s eye chili. Feel free to adjust the number of chilies to suit your taste.

Festival Adaptations (Songkran, Loy Krathong): During Songkran (Thai New Year) and Loy Krathong (Festival of Lights), my family loves to make a larger batch of this curry to share with friends and neighbors. It’s a symbol of good luck and prosperity!

Serving Suggestions

This Thai Red Curry is fantastic served with:

• Jasmine rice – a classic pairing!
• Lemongrass rice – adds another layer of aromatic flavor.
• Naan bread – perfect for soaking up the delicious sauce.
• A side of fresh cucumber salad – provides a cooling contrast to the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to 2 months.

FAQs

What is galangal and can I substitute it?

Galangal is a rhizome similar to ginger, but with a more citrusy and piney flavor. If you can’t find it, ginger is the closest substitute, but it won’t have the same complex flavor.

How do I make my own red curry paste?

Making your own curry paste is a bit of work, but it’s worth it! The recipe is above, and you can adjust the ingredients to your liking.

Can I use frozen vegetables in this curry?

Yes, you can! Just add them directly to the pan along with the coconut milk and stock. You may need to adjust the cooking time slightly.

What kind of rice is best served with Thai red curry?

Jasmine rice is the traditional choice, but lemongrass rice is also a delicious option.

How can I adjust the sweetness of the curry?

Add more or less palm sugar or cane sugar to taste. You can also use a little honey or maple syrup.

Can this curry be made ahead of time?

Absolutely! You can make the curry paste ahead of time and store it in the refrigerator for up to a week. You can also make the entire curry a day or two in advance and reheat it when you’re ready to serve.